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The caciocavallo cheese of Ciminà: Mount Tre Pizzi

The caciocavallo of Ciminà is a spun paste cheese. Its mode of preparation, as well as the employment of local goat and cow milk, are the elements lending it its delicious taste. This dairy product has been conferred a special quality recognition: the DECO certification  of origin. The itinerary unwinds as follows: upon reaching the town of Ciminà, keep driving on the road which leads to Mt. Zomaro for about 3.5 kilometres, until you find a lay-by on your right with a sign announcing the beginning of the trekking path. This itinerary goes through a holm oak forest. Once you have reached the ridge of Mount Tre Pizzi, you will be able to take in a wonderful view of the Ionian landscape. One of the sights worth seeing along the way is an ancient and historically significant small church dedicated to Saint Peter. Trekking time: 3 hours round-trip. Difficulty: medium/easy. Gradient: 260 metres uphill, 260 metres downhill.